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Mango Tiramisu

A quick and fruity dessert that is bursting with fresh mango flavor!

Soft lady finger cookies, a silky smooth mascarpone cream and fresh mango slices is all this dessert needs!

Boston cream cheesecake with a chocolate ganache

Mango Tiramisu: A Delicious Twist on a Classic Dessert

Tiramisu is a classic Italian dessert that has been enjoyed for generations. It's a creamy, sweet, and indulgent treat that is perfect for any occasion. But have you ever tried a mango tiramisu? If not, then you're in for a real treat!

This twist on the classic dessert adds a tropical twist to the classic flavors, creating a unique and delicious experience. The key to making a great mango tiramisu is to use fresh, ripe mangoes. The mango flavor should be the star of the show, so it's essential to find the sweetest and juiciest mangoes you can find. Once you've got your mangoes, simply slice them and layer them on top of the mascarpone cheese cream.

Lady finger cookies build a perfect base for any tiramisu. You can either make them yourself or buy them from the Italian section of a well sorted supermarket. Lady finger cookies come as hard cookies that get softened with either espresso for a real tiramisu or in this case mango nectar. That is all you need to make this delicious treat.

Ingredients of Boston cream cheesecake with a chocolate ganache

These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan

An 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.

Slice of Boston cream cheesecake with a chocolate ganache

Mango Tiramisu

Slice of Boston cream cheesecake with a chocolate ganache


For the mascarpone cream:

12 oz (340 g) mascarpone cheese

1/3 cup (43 g) powdered sugar

2 tsp vanilla

1 1/3 cups (300 g) heavy cream, cold

2 tsp powdered gelatin

2 tbsp cold water

8 oz (250 g) lady finger cookies

4 medium sized mangoes

1 cup (240 ml) mango nectar

1/2 tsp powdered gelatin, optional

2 tbsp mango nectar, optional

Check out my no bake Strawberry Cheesecake tutorial until this one is ready


Step 1:

To make the mascarpone cream soak gelatin in cold water for 2 minutes until it has bloomed. In a tall mixing bowl combine powdered sugar, vanilla and very cold heavy cream. Whisk it with a whisk attachment of a hand mixer for about 30 seconds on medium speed. Then microwave gelatin for about 8 to 10 seconds until it is fully melted. Combine 1/3 cup of the whipped cream with melted gelatin and then mix it into the rest of the whipped cream. Whip it until almost stiff. You do not want to over mix it.

Step 2:

Add mascarpone cheese straight out of the fridge into the cream and mix it in on a low speed. When it is all smooth fill it into a piping bag and prepare the cake pan. I like to use a springform pan and cover it from the inside with an acetate cake collar for an easy release after chilling and clean sides. Also the cake collar adds a bit of height to most cake pans.

Step 3:

To assemble the tiramisu you can either dip each lady finger cookie in mango nectar and place it then inside the cake pan or you can assemble a layer of lady finger cookies first and then soak them with a good amount of mango juice. I like to warm up the juice a bit so it gets soaked up quicker. Pipe a layer of mascarpone cream on top and then smooth it out if needed. Add slices of mangoes in an even layer and cover it with a second layer of lady finger cookies. Soak them with mango juice and pipe the rest of the filling on top. Add a final layer of sliced mango and I recommend to add a gelatin glaze to keep the mangoes from drying out. For that soak gelatin with mango juice until bloomed then warm it in the microwave for 8 to 10 seconds. Mix it until smooth and brush it on the mango slices. Let the Tiramisu soak for at least 6 hours better overnight so that the cookies get soft!


Slice of Boston cream cheesecake with a chocolate ganache


  • To cut mangoes in an efficient way cut out the seed of an unpeeled mango on both flat sides of the seed. You now have two mango halves with its peel on. Use a drinking glass and separate the skin from the fruit with the fruit being inside the glass and the peel outside of it. Just press it down along the edge of the glass. You end up with a nice filet of mango in a matter of seconds.

  • A cake collar keeps the cake in shape and ensures a clean look when it is served. You can find different sizes. I usually use a 4 inch tall one. It is great for all kind of no bake mousse cakes. Even the ones that have a more liquid filling!


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